Smoked my first packer brisket on my 18” WSM this weekend. I used Kingsford regular charcoal and post oak wood chunks, target temperature of the pit was 275.
I picked up a 18lb prime brisket from Costco, after trimming it came to around 14lbs.
I put it on just before 4am, wrapped it in butchers paper after about 6 cooked for a total of 14 hours, then rested it in dry cooler for 1.5 hours.
Barely squeezed it on there
Just before wrapping
Very happy with the results.
I picked up a 18lb prime brisket from Costco, after trimming it came to around 14lbs.
I put it on just before 4am, wrapped it in butchers paper after about 6 cooked for a total of 14 hours, then rested it in dry cooler for 1.5 hours.
Barely squeezed it on there
Just before wrapping
Very happy with the results.